1. INTRODUCTION
The Context
As a matter of practice, the curriculum in the Philippines is revised every ten years, but the rapid rate of
change in education and the fast obsolescence of knowledge necessitate a continual revisiting and updating
of the curriculum to make it responsive to emerging changes in the needs of the learner and the society. Thus,
the refinement of the curriculum remains to be a work in progress.
Aside from the issue of relevance, the refinement of the secondary education curriculum was guided by the
need, as articulated in the Education for All Plan 2015, to streamline its content in order to improve student
mastery and contribute to the attainment of functional literacy. This became a primary consideration in the
design of the curriculum and the formulation of standards and the essential understandings from which the
content of the curriculum was derived.
The results of national and international assessments were reviewed and analyzed for their implications for
teaching and learning. The findings were used to further tighten the standards and improve the delivery of the
curriculum and the teaching-learning process. The results of the evaluation of the implementation of the 2002
Basic Education Curriculum were likewise considered in the review of the curriculum. The findings and
recommendations (see Annex A) guided the training of teachers and the capacity-building of school heads in
managing the pilot test of the curriculum in 23 secondary schools nationwide.

2. ii
The Process
The refinement of the curriculum followed the Understanding by Design (UbD) model developed by Jay
McTighe and Grant Wiggins.
Results/Outcomes
Assessment
Learning Plan
Content/
Performance
Standards
Products/
Performances
Essential
Understandings
Essential
Questions
Learning
Activities
Assessment
Criteria/
Tools
Resources/
Materials
Objectives
(knowledge/skills)
The curriculum design has the following elements:
Stage 1
A. Results/Desired Outcomes, which define what students should be able to know and do at the end of the
program, course, or unit of study; generally expressed in terms of overall goals, and specifically defined in
terms of content and performance standards

3. iii
A.1. Content standards, which specify the essential knowledge (includes the most important and
enduring ideas, issues, principles and concepts from the disciplines), skills and habits of mind that
should be taught and learned. They answer the question, “What should students know and be able to
do?”
A.2. Performance standards, which express the degree or quality of proficiency that students are
expected to demonstrate in relation to the content standards. They answer the question, “How well
must students do their work?” or “At what level of performance would the student be appropriately
qualified or certified?”
B. Essential Understandings, which are the big and enduring ideas at the heart of the discipline and which
we want the children to remember even long after they leave school
C. Essential Questions, which are open-ended, provocative questions that spark thinking and further
inquiry into the essential meanings and understandings
D. Curriculum Objectives, which are expressed in terms of knowledge and skills that teachers can use as
guide in formulating their own classroom objectives
Stage 2
A. Assessment, which defines acceptable evidence of student’s attainment of desired results; determines
authentic performance tasks that the student is expected to do to demonstrate the desired understandings;
and defines the criteria against which the student’s performances or products shall be judged.
B. Products and Performances, which are the evidence of students’ learning and a demonstration of their
conceptual understanding, and content and skill acquisition
Stage 3
A. Learning Plan, which details the instructional activities that students will go through to attain the
standards
A.1. Instructional Activities, which are aligned with the standards and are designed to promote
attainment of desired results.
Questions to guide the review of Stages 1 to 3 are provided in Annex B.

4. iv
A series of consultations with critical stakeholders: students, teachers, school heads, parents, supervisors,
industry, local government officials, the religious, and experts from the academe, among others, were made to
validate and further refine the formulation of standards, the essential understandings, the essential questions,
and the assessment criteria and the tools to measure students’ products and performances. Workshops were
conducted to draft the curriculum documents, write the instructional plan and develop lesson exemplars.
Teachers were trained and school heads from the 23 identified pilot schools underwent capacity-building to
prepare them for the management of the try-out of the curriculum. The schools were identified based on their
location (i.e., Luzon, Visayas, Mindanao) and the type of program (i.e., regular high school, specialist high
school) they offer.
Meetings with school heads and classroom visits were made on a quarterly basis to monitor the try-out of the
curriculum. Teachers’ feedback on the lesson guides became the basis for further refinement of the standards
and the other elements of the curriculum.
Education supervisors were later trained on providing instructional support to teachers. A follow-through
training was subsequently conducted to further equip them with the tools of supervision given the
requirements of the program.
Results
Initial feedback from the teachers has been useful in further improving the design of the curriculum. What
has evolved from the try-out is a core curriculum that builds on and retains the principles of the 2002 BEC
(i.e., constructivism, integrative teaching) and integrates the richness of the special curricular programs (Arts,
Sports, Engineering and Science Education Program, Journalism, Technical-Vocational Program, and Foreign
Language). The latter shall be offered in schools as special interest areas which children can pursue among
many other career options in livelihood education. The curriculum has the following features:

5. v
Features of the
Curriculum
• Lean- focuses on essential
understandings
• Sets high expectations
(standards-based) – expressed in
terms of what students should
know and the quality and
proficiency of the skill that they
are expected to demonstrate as
evidence of learning
• Rich and challenging- provides
for a personalized approach to
developing the student’s multiple
intelligences
• Develops readiness and passion
for work and lifelong learning
SPA
SPS
S&T
Tech-Voc
SPED
Core Curr.
SPJ
SPFL
What is being envisaged is that the core curriculum shall be implemented with special curricular programs:
special program in the arts (SPA), special program in sports (SPS), special program in journalism (SPJ),
special program in foreign language, special science/math (S&T), technical-vocational program (tech-voc)
being offered on the side, to develop the students’ multiple intelligences.

6. vi
CONCEPTUAL FRAMEWORK
Personal Entrepreneurial Competencies (PECs)
• Assess/evaluate student characteristics,
attributes, traits, lifestyles, skills and
competencies
• Compare personal qualities to characteristics of
actual practitioners
Purpose:
Understand complexities of chosen field
Comparatively reassess choice
Environment and Market
• Students are exposed to the basics of:
o Environmental scanning
o Micro-market analysis
o Consumer analysis
o Customer expectation analysis
Purpose:
Give students a more market-oriented and
customer-centered mindset rather than just
focusing on production
Process and Delivery
• Processes of distinctive and field-related skills
are taught to students
• Students are encouraged to appreciate and
understand the methods/strategies in delivery
the products demanded by customers
• Attitudes in the workplace are internalized

7. vii
CAREER PATHWAYS in TECHNOLOGY AND LIVELIHOOD EDUCATION
AGRICULTURE AND FISHERY TECHNOLOGY
Plant Propagator/Demonstrator/
Nursery Aide/Attendant/Operator
Entrepreneur
• Nursery Operation
Orchard Overseer
Fish Processor
Entrepreneur
• Tinapa Making
• Daing Making
• Tuyo Making
• Bagoong/Patis Making
Poultry Caretaker
Entrepreneur
• Poultry Raiser
• Hatchery Operator
Farm Aide
Entrepreneur
• Vegetable Grower/Dealer
• Seed Grower
Vegetable Production
(Short-Season Crops and High Value Crops)
Poultry Production Fish Processing and
Preservation
Nursery and Orchard
Management
Plant Propagation
Swine Raiser, Piggery Caretaker
Veterinary Representative
Entrepreneur
• Swine Fattening
• A. I. Servicing
• Feed Dealer
Pig Raising
Fish Pond Caretaker
Fish Pond Operator
Entrepreneur
• Backyard Fish Culture
Freshwater Fish Culture
Organic Farmer
Farm Technician
Certified Seed Grower
Producer of Organic farm
inputs
Organic Farming in
Cereal Production
Landscaper
Horticulture Plant Artist
(Bonsai, Dish Gardening,
etc.)
Ornamental/Flower Shop
operator/assistant
Landscape Gardening
Contact Grower
Entrepreneur
• Feedlot Fattening
Production of Small and
Large Ruminants
Pet Shop Assistant
Fishing Gear Technician
Entrepreneur
• Net Making for fishing
and sports net
• Fishing Gear Dealer
• Aquarium accessories
dealer
Aquarium, Fishing Gear
Making & Maintenance
ENTREPRENEURIAL DEVELOPMENT

8. viii
CERTIFICATE LEVEL
DEGREE LEVEL
1. Animal Production NC II
2. Horticulture NC II
3. Horticulture NC III
4. Agricultural Crops Production NC II
5. Food Processing NC II
6. Fish Capture NC I
7. Aquaculture NC II
1. B.S. Agriculture
2. B.S. Agricultural Education
3. B.S. Agribusiness
4. B.S. in Agricultural Technology
5. B.S. in Inland Fisheries
6. B.S. in Fishery Education
7. B.S. in Food Technology
8. B.S. in Industrial Technology

9. ix
Program Standard: The learner demonstrates understanding of PECs, the environment and market and process/production and delivery of quality
products/services in order to contribute to the sustainable use of resources and to economic productivity.
AGRI-FISHERY ARTS
General Standard: The learner demonstrates understanding of his/her Personal Entrepreneurial Competencies (PECs), the environment and
market as well as the process/production and delivery in Agri-Fishery Arts I.
Standard at the
First and Second Quarter
Standard at the
Third Quarter
Standard at the
Fourth Quarter
The learner demonstrates understanding of his/her Personal
Entrepreneurial Competencies (PECs), the environment and market as
well as the process/production and delivery in vegetable production.
The learner demonstrates
understanding of his/her Personal
Entrepreneurial Competencies
(PECs), the environment and
market as well as the
process/production and delivery in
poultry production.
The learner demonstrates
understanding of his/her Personal
Entrepreneurial Competencies
(PECs), the environment and
market as well as the
process/production and delivery in
fish processing and preservation.
2010 SECONDARY EDUCATION CURRICULUM
Career Pathways - Technology and Livelihood Education

10. x
Program Standard: The learner demonstrates understanding of PECs, the environment and market and process/production and
delivery of quality products/services in order to contribute to the sustainable use of resources and to economic
productivity.
AGRI-FISHERY ARTS
Standard at the
First Year Level
Standard at the
Second Year Level
Standard at the
Third Year Level
Standard at the
Fourth Year Level
The learner demonstrates
understanding of his/her Personal
Entrepreneurial Competencies
(PECs), the environment and
market and process/production
and delivery of high-value
vegetables, poultry meat and eggs
and common fish products.
The learner demonstrates
understanding of his/her Personal
Entrepreneurial Competencies
(PECs), the environment and
market and process/production
and delivery of propagated plants,
fatteners and breeders, and culture
of local inland fish species.
The learner demonstrates
understanding of his/her Personal
Entrepreneurial Competencies
(PECs), the environment and
market and process/production
and delivery of products and
services dealing with organic
farming, landscape gardening,
fishing gear making, and small and
large ruminants
Learners, individually or as a team,
demonstrate understanding of
applied social entrepreneurship in
putting up, managing and
expanding a small
business/enterprise